Understanding Baking: The Art and Science of Baking
Amendola Joseph, Rees Nicole
Before a pastry chef can create, he or she must understand the basic science underlying baking and pastry. The new edition of this invalu-able reference provides this information in a concise and accessible way, guided throughout by contemporary baking and pastry research and practice.
Категорії:
Рік:
2002
Видавництво:
John Wiley and Sons
Мова:
english
ISBN 10:
0471405469
ISBN 13:
9780471405467
Файл:
EPUB, 372 KB
IPFS:
,
english, 2002